22.11.2007

Official Journal of the European Union

C 279/1

Euro exchange rates (1)

21 November 2007

(2007/C 279/01)

1 euro=

	Currency	Exchange rate
USD	US dollar	1,4814
JPY	Japanese yen	160,92
DKK	Danish krone	7,4544
GBP	Pound sterling	0,71970
SEK	Swedish krona	9,3170
CHF	Swiss franc	1,6379
ISK	Iceland króna	92,07
NOK	Norwegian krone	8,0415
BGN	Bulgarian lev	1,9558
CYP	Cyprus pound	0,5842
CZK	Czech koruna	26,781
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	256,25
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6985
MTL	Maltese lira	0,4293
PLN	Polish zloty	3,6895
RON	Romanian leu	3,5421
SKK	Slovak koruna	33,445
TRY	Turkish lira	1,7861
AUD	Australian dollar	1,6952
CAD	Canadian dollar	1,4639
HKD	Hong Kong dollar	11,5250
NZD	New Zealand dollar	1,9601
SGD	Singapore dollar	2,1516
KRW	South Korean won	1 376,52
ZAR	South African rand	10,0942
CNY	Chinese yuan renminbi	10,9787
HRK	Croatian kuna	7,3360
IDR	Indonesian rupiah	13 932,57
MYR	Malaysian ringgit	5,0108
PHP	Philippine peso	64,100
RUB	Russian rouble	36,0650
THB	Thai baht	46,615

(1)

Source: reference exchange rate published by the ECB.

22.11.2007

Official Journal of the European Union

C 279/2

NOTICE OF OPEN COMPETITIONS EPSO/101 TO 114/07

(2007/C 279/02)

The European Personnel Selection Office (EPSO) is organising the following open competitions:

EPSO/AD/101/07 (AD9) and EPSO/AD/102/07 (AD12) — Heads of Unit of Bulgarian (BG) citizenship in the following fields:

Law

Economics

3.	European public administration

4.	External relations (diplomacy, trade and aid management)

5.	Information, press and public relations

EPSO/AD/103/07 (AD9) and EPSO/AD/104/07 (AD12) — Heads of Unit of Romanian (RO) citizenship in the following fields:

Law

Economics

3.	European public administration

4.	External relations (diplomacy, trade and aid management)

5.	Information, press and public relations

EPSO/AD/105/07 — Bulgarian-language (BG) Heads of Unit (AD9 and AD12) in the field of translation

EPSO/AD/106/07 — Romanian-language (RO) Heads of Unit (AD9 and AD12) in the field of translation

EPSO/AD/107/07 (AD9) and EPSO/AD/108/07 (AD12) — Heads of Unit of Czech (CZ) citizenship in the following fields:

Law

Economics

3.	European public administration

EPSO/AD/109/07 (AD9) and EPSO/AD/110/07 (AD12) — Heads of Unit of Polish (PL) citizenship in the following fields:

Law

Economics

3.	European public administration

EPSO/AD/111/07 (AD9) and EPSO/AD/112/07 (AD12) — Heads of Unit of Slovak (SK) citizenship in the following field:

European public administration

EPSO/AD/113/07 (AD9) — Heads of Unit in the field of translation:

with main language Czech (CS)

with main language Estonian (ET)

with main language Hungarian (HU)

with main language Lithuanian (LT)

with main language Latvian (LV)

with main language Maltese (MT)

with main language Polish (PL)

with main language Slovak (SK)

with main language Slovenian (SL)

EPSO/AD/114/07 (AD12) — Heads of Unit in the field of translation:

with main language Estonian (ET)

with main language Lithuanian (LT)

with main language Latvian (LV)

with main language Maltese (MT)

The competition notices are published in English, French and German only, in Official Journal C 279 A of 22 November 2007.

Full details are available on the EPSO website at: http://europa.eu/epso

22.11.2007

Official Journal of the European Union

C 279/7

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 279/06)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ACCIUGHE SOTTO SALE DEL MAR LIGURE’

EC No: IT/PGI/005/0358/10.08.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the specification for information purposes.

1. Responsible department in the Member State:

Name:

Ministero Politiche agricole, alimentari e forestali

Address:

Via XX Settembre, 20

I-00187 Roma

Tel.

(39) 06 46 65 60 78

Fax

(39) 06 42 01 31 26

E-mail:

qpa3@politicheagricole.gov.it

2. Applicant group:

Name:

Cooperativa Pescatori Camogli

Address:

Via della Repubblica, 140

I-16032 Camogli (GE)

Tel.

(39) 0185 77 26 00

Fax

(39) 011 972 42 25

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Group 1.7: Fresh fish, molluscs, and crustaceans and products derived therefrom

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name: ‘Acciughe sotto sale del Mar Ligure’

4.2 Description: The Protected Geographical Indication (PGI) Acciughe sotto sale del Mar Ligure is reserved for the product obtained from the anchovies fished, processed and preserved in salt.

Anchovies, designating exclusively fish of the Engraulis encrasicolus L. species, are migratory and gregarious fish that migrate, from spring to autumn, close to the Ligurian coast and in the winter season in waters of 100 to 150 metres deep.

The finished product, i.e. ready to be marketed, will be as follows:

size: body length between 12 and 20 cm,

external appearance: anchovies must be whole; their very fine skin must still be partially visible,

texture: filets must be tender and adhere to the fish-bone,

colour: varying from pink to dark brown depending on the part of the body,

taste: dry, fairly salty. The meat is lean and only slightly unctuous to the palate.

4.3 Geographical area: Acciughe sotto sale del Mar Ligure are fished, processed and packaged in waters off the Ligurian coast, which covers the territory of the municipalities in the region of Liguria on the Tyrrhenian coast delimited by the watershed line.

In particular, the fishing area comprises the zone along the Ligurian coast at a varying distance from the coast depending on both the fishing depth (bathymetry between 50 and 300 m) with a maximum distance of 20 km. The fishing technique is that traditionally used, i.e. lampara net fishing, which uses encircling nets.

The fishing area must be defined due to the need to process Acciughe sotto sale del Mar Ligure within 12 hours of the catch.

4.4 Proof of origin: Every stage in the production process must be monitored and a record made of the inputs and outputs at each stage.

This, the registration in special lists kept by the inspection body of fishermen, processors and packagers as well as the immediate notification to the inspection body of both the quantities fished and packaged ensure product traceability.

In particular, the inspection body will carry out checks to ensure that fishing takes place in the waters off the Ligurian coast.

All operators, either legal or natural persons, registered in the relevant lists will be subject to checks by the inspection body.

4.5 Method of production:

Means of capture: Acciughe sotto sale del Mar Ligure must be fished using the traditional ‘lampara’ method on the basis of current Community and national legislation. The fishing period runs from 1 April to 15 October, when anchovies have reached sexual maturity and measure between 12 and 20 cm in length. Each kilogram of product must contain between 35 and 50 anchovies.

Production methods: After being caught, anchovies must be placed in traditional wooden crates, containing approximately 10 kg of product. Processing must begin within 12 hours of the catch.

A pre-salting phase is allowed for no more than 24 hours for an optimal removal of excess blood from the meat. The fish must be cleaned manually, removing the head. Once cleaned, anchovies must be placed side by side in a circle in chestnut wood barrels or terracotta pots for the time needed for maturation. Each layer of anchovies must be covered with medium-size cooking sea salt; the last layer must be covered with a sheet of material suitable for food use and of an appropriate thickness for the entire maturation period, onto which about 0,04 kg/cm2 of pressure is applied. Metal weights are not allowed.

Curing methods: Curing must take place in premises where the temperature can be kept constant for a period of 40 to 60 days. After the first 4 to 5 days of maturation, the liquid obtained must be replaced with brine. The product may mature in brine of medium (18-25 %) to strong (25-33 %) concentration. After maturation, the salted anchovies must be moved from the barrels to special cylindrical glass containers called ‘arbanelle’.

The containers must be big enough to allow appropriate packaging without damaging the product. The product may be packaged in different sizes, but the cylindrical see-through glass ‘arbanelle’ must contain salted anchovies with an overall net weight of between 200 and 3 000 g.

Anchovies must be placed in layers divided by a thin layer of medium-sized sea salt.

To prevent the product from oxidising, the last layer of anchovies must be completely covered in brine, especially prepared for the packaging of the product.

In the ‘arbanelle’, the last layer of anchovies must be covered by a sheet of slate, glass or plastic for food use, which is used to press down the anchovies. The package must be sealed to prevent spillage of the liquid or external contamination.

Persons intending to produce the protected geographical indication Acciughe sotto sale del Mar Ligure must fully comply with the specification submitted to the EU.

4.6 Link: The main grounds for applying for recognition of the PGI Acciughe sotto sale del Mar Ligure is the product's reputation.

The reputation of Acciughe sotto sale del Mar Ligure has long been recognised, and not only on the national market.

History

Already in the XVIth century in Liguria, fishing and trading both fresh and salt-preserved anchovies were governed by the various statutes of the main Ligurian coastal towns.

The link with anchovies and related economic activities was so important that it became necessary to adopt rules governing fishing technique, processing and marketing.

At the time, the Republic of Genoa was able to control the supply, pricing and marketing of fish as well as to enforce existing rules among fishermen.

The sale of fish was subject to a tax, the ‘gabella piscium’. Fishermen had to observe strict rules. To exercise their profession they had to be registered with their professional association and comply with its regulations. The same applied to fishmongers, registered with the so-called ‘Chiapparoli’ trade guild from ‘Chiappa’, the name of the area in Genoa where they sold their product.

For many families, salting and selling anchovies in salt was a real craft, comparable to wine production for the care and precision needed to control the brine.

Anchovies were placed in salt between May and the beginning of August; the best anchovies were those of June and July. A special licence was needed to salt and sell anchovies. Although the consumption of fresh fish was limited to coastal areas, preserved fish represented an extremely flourishing trade for the region of Liguria.

In particular, the mountain passes of the western coast were used by both salt convoys and by tradesmen selling preserved fish (acciugai).

The traditional quality of salted anchovies of the Ligurian Sea was, and still is, renown in nearby regions and most of all in Piedmont, where these anchovies became the main ingredient of one of the most famous regional dishes, the ‘bagna cauda’.

Reputation

This reputation helps consumers to immediately recognise the unique and authentic nature of the product and is closely linked with the tradition and general culture of the Ligurian maritime craft of preserving fish.

In Liguria, the craft of preserving anchovies in salt has a high economic value due to high consumer appreciation, which translates into higher selling prices than similar products of a different origin.

Apart from these economic considerations, it should be stressed that fishermen and inhabitants of coastal villages still follow the traditional practices of preserving anchovies in salt, passed on from one generation to the next.

This activity is therefore well established in the culture of the Ligurian coast, but it is also part of the memories of the numerous international tourists visiting Ligurian sea resorts.

The climate of the Tyrrhenian coast of Liguria is characterised by mild temperatures all year around, which are ideal for a natural maturation process of the product. The limited temperature variation along the coast, influenced by the homoeothermal conditions of the sea, favours optimal maturation. Indeed, the Alps and Apennines rising sharply from sea level are a strong barrier to northerly cold winds and insulate the coastal area. It is not a coincidence that Liguria's mild climate is known all over the world.

4.7 Inspection body:

Name:

Camera di comm., industria, artigianato e agricoltura di Genova

Address:

Via Garibaldi, 4

I-16124 Genova

Tel.

(39) 010 2704-1

Fax

(39) 010 2704-300

E-mail:

camera.genova@ge.camcom.it

Name:

Camera di comm., industria, artigianato e agricoltura di Savona

Address:

Via Quarda Superiore, 16

I-17100 Savona

Tel.

(39) 019 8314 233-218-234

Fax

(39) 019 8514-58

E-mail:

agricoltura@sv.camcom.it

Name:

Camera di comm., industria, artigianato e agricoltura di Imperia

Address:

Viale Matteotti, 48

I-18100 Imperia

Tel.

(39) 0183 79 31

Fax

(39) 0183 27 50 21

E-mail:

camera.imperia@im.camcom.it

Name:

Camera di comm., industria, artigianato e agricoltura della Spezia

Address:

Via Vittorio Veneto, 28 — P.zza Europa, 16

I-19124 La Spezia

Tel.

(39) 0187 72 81

Fax

(39) 0187 77 79 08

E-mail:

info@sp.camcom.it

Checks on product conformity will be performed by the abovementioned Chambers of Commerce, which will monitor the whole production process under the coordination of the Unione delle Camere di Commercio Liguri (Union of Ligurian Chambers of Commerce), whose address is given below:

Name:

Unioncamere Liguri

Address:

Via S. Lorenzo, 15

I-16123 Genova

Tel.

(39) 010 24 85 21

Fax

(39) 010 24 71 522

E-mail:

unione.ligurie@lig.camcom.it

4.8. Labelling: Anchovies must be marketed in special glass containers called ‘arbanelle’, to which a label is affixed with the words, in a font double in size compared to other written text, ‘Acciughe sotto sale del Mar Ligure’I.G.P.‘Indicazione Geografica Protetta’. The label must also bear the name, company name and address of the producer and packager, if any, of the product and the net drained weight at origin. The words ‘Indicazione Geografica Protetta’ may be repeated anywhere else on the container or the label, including as an acronym (I.G.P.). The label must also indicate the composition of the brine and all the ingredients used, i.e. anchovies of the Ligurian Sea, water, salt. The packaging date and the expiry date must also be indicated. The latter must be no later than 12 months after the date of packaging. The label must bear the logo depicting stylised anchovies described in detail in the specification.

(1) OJ L 93, 31.3.2006, p. 12.

22.11.2007

Official Journal of the European Union

C 279/12

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 279/07)

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

PDO ( ) PGI ( X )

Amendment(s) requested

Heading(s) in the specification:

	Name of product
X	Description of product
	Geographical area
	Proof of origin
X	Method of production
	Link
X	Labelling
X	National requirements

Amendment(s):

Description

The amendment provides for an increase in the minimum size of the radicchio head when released for consumption and the deletion of the adverb ‘completely’ regarding the colour.

Method of production

The production time and methods for growing radicchio are set out in more detail and certain rules that do not contribute to product quality are deleted.

Tying production in the field becomes mandatory.

The requirements for containers have changed to allow for the use of different materials, without this undermining the link with the geographical area or with traditional production methods. For health reasons, certain major international distribution channels now follow protocols demanding, as do the rules laid down in certain countries, the use of materials other than cement for the production of food for human consumption.

The technique of drying the plants after blanching and before dressing was valid whilst dressing was carried out in unheated or open environments. Now new requirements in terms of health and working conditions have resulted in all processing rooms being heated, which means that the drying period is no longer necessary, and may even be harmful as it can cause the onset of plant degeneration. Clearly, therefore, where it is necessary to shake water off the plants, (blanching in water is not compulsory) this should be carried out in the ‘dressing’ room. To clarify matters, a ‘constant’ temperature of 18 degrees was always to be regarded as an indicative parameter, since opening the doors in order to bring the products into to the ‘dressing’ room is bound to lower the temperature there, without this undermining tradition or product quality standards.

Labelling

The amendment provides for the introduction of a product identification logo to provide clearer information for consumers. New packaging or larger sizes of existing packaging are also introduced in order better to meet market needs.

National requirements

Articles 3 and 8 of the current specification are deleted and an inspection body is specified, in line with Community rules.

In Article 7, the requirement whereby holdings must have a ‘minimum surface area of 1 500 m2’ in order to qualify for entry in the list of producers is no longer applicable, since it limits access in a manner that is not in line with EU rules.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name:

Ministero Politiche agricole, alimentari e forestali

Address:

Via XX Settembre, 20

I-00187 Roma

Tel.

(39) 06 481 99 68

Fax

(39) 06 42 01 31 26

E-mail:

qpa3@politicheagricole.gov.it

2. Applicant group:

Name:

Consorzio Radicchio di Treviso

Address:

Viale scandolara, 80

I-31059 Zero Branco (TV)

Tel.

(39) 0422 48 80 87

Fax

(39) 0422 48 80 87

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.6 — Fruit, vegetables and cereals, whether or not processed

4. Specification:

(Summary of requirements under Article 4(2))

4.1. Name: ‘Radicchio Rosso di Treviso’

4.2. Description: Crops grown to produce the PGI Radicchio Rosso di Treviso must consist of plants of the genus Cichorium, species intybus L., variety silvestre, which includes early and late-growing types.

When released for consumption, radicchio bearing the PGI Radicchio Rosso di Treviso must have the following characteristics:

Late-growing Radicchio Rosso di Treviso

Physical characteristics: regular, uniform and compact shoots; tight, enveloping leaves that tend to close the head at the tip; the radicchio head includes a portion of perfectly dressed stem of a length proportional to the size of the head, but no longer than 6 cm.

Colour: the leaves are deep wine red in colour with secondary veining slightly pronounced and the dorsal rib (primary veining) is white.

Taste: the dorsal rib is pleasantly bitter and crunchy.

Size: the heads weigh at least 100 g, with a minimum diameter at the neck of 3 cm and measure 12-25 cm in length (excluding the stem).

The product profile of late-growing Radicchio Rosso di Treviso is as follows:

perfectly ripe,

bright, strong red colour of the foliage,

white-coloured primary veining,

good consistency,

medium to large in size,

heads are even in size and length,

dressing is meticulous, elegant and without flaws,

stem proportionate to the head and no longer than 6 cm.

Early-growing Radicchio Rosso di Treviso

Physical characteristics: large, elongated and tightly closed head with a small portion of stem.

Colour: the leaves have very pronounced, white primary veining that dissipate into many smaller veins throughout the deep red, well developed leaves.

Taste: the leaves taste slightly bitter and have a medium crunchy consistency.

Size: minimum weight of heads is 150 g, and length (excluding the stem) is 15-25 cm.

The product profile of early-growing Radicchio Rosso di Treviso is as follows:

perfectly ripe,

bright red colour of the leaf with fine white veining,

good consistency,

medium to large in size,

evenly sized heads,

dressing is meticulous, elegant and without flaws,

stem proportionate to the head and no longer than 4 cm.

4.3. Geographical area: The production and packaging area of late-growing Radicchio Rosso di Treviso comprises the entire territory of the following municipalities in the Provinces of Treviso, Padua and Venice.

Province of Treviso: Carbonera, Casale sul Sile, Casier, Istrana, Mogliano Veneto, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba and Zero Branco.

Province of Padua: Piombino Dese and Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano and Scorzè.

The production and packaging area of early-growing Radicchio Rosso di Treviso comprises the entire territory of the following municipalities in the Provinces of Treviso, Padua and Venice.

Province of Treviso: Breda di Piave, Carbonera, Casale sul Sile, Casier, Castelfranco Veneto, Castello di Godego, Istrana, Loria, Maserada sul Piave, Mogliano Veneto, Monastier, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Resana, Riese Pio X, Roncade, San Biagio di Callalta, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zenson di Piave and Zero Branco.

Province of Padua: Borgoricco, Camposanpiero, Loreggia, Massanzago, Piombino Dese and Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano, Santa Maria di Sala, Scorzè and Spinea.

4.4. Proof of origin: Lists of producers and packagers that intend to use the PGI for each type of radicchio in each production year are compiled by the inspection body authorised under Article 10 of Regulation (EC) No 510/2006 for the purpose of monitoring production and packaging stages.

Producers of late and/or early-growing radicchio and managers of all holdings located within the production area that grow Radicchio Rosso di Treviso may be included on the list referred to above.

Producers must be included in this list in respect of each production year and must declare annually the type grown, the area cultivated and the quantities produced and delivered to packagers.

Requests for inclusion in the list must be submitted to the inspection body by 31 May each year.

Packagers must send the inspection body a statement of annual production packaged with a breakdown by type grown.

Producers and packagers are entered on the list for a renewable period of one year.

The farm manager must enter in a specific farm register the date on which harvesting operations commence.

Farm managers must, in respect of each production year and type of radicchio grown, notify the inspection body of the quantity of end product obtained that is fit to be placed on the market.

At the same time, farm managers must enter this quantity in the farm register, noting the date of delivery to the packager, except where they package the product themselves.

4.5. Method of production: The conditions of premises and cultivation techniques for the production of the PGI Radicchio Rosso di Treviso must be in line with local traditions and in any event be designed to give the product its specific characteristics.

Production of late- and early-growing Radicchio Rosso di Treviso requires fresh, deep, well drained and non alkaline soils, not excessively rich in nutrients, particularly nitrogen. Particularly well suited for cultivation are areas with clay and sand-rich soils on old flood land in the process of decalcification. Suitable climates have enough rainfall in summer with limited maximum temperatures, dry autumn weather and early winters with temperatures reaching as low as minus 10 degrees Celsius.

Planting density for the sowing, transplanting and thinning stages must not exceed 8 plants per square metre.

Maximum production per hectare of crop may not exceed the following limits (not including any tolerance):

late-growing type: 7 000 kg/ha,

early-growing type: 9 000 kg/ha.

The maximum unit weight of heads of radicchio, which make up the end product, may not exceed the following limits (not including any tolerance):

late-growing type: 0,4 kg,

early-growing type: 0,5 kg.

Production of early- or late-growing Radicchio Rosso di Treviso invariably commences by sowing or transplanting seedlings.

Sowing outside must take place between 1 June and 31 July each year.

The transplanting of radicchio seedlings must take place by 31 August each year.

Harvesting late-growing Radicchio Rosso di Treviso is carried out after 1 November and in any case after the crop is exposed to frost at least twice, which promotes the red colouring.

Harvesting early-growing Radicchio Rosso di Treviso is carried out after 1 September.

Growing, blanching, forcing, the development of the characteristics as laid down for the PGI Radicchio Rosso di Treviso to be released for consumption and the packaging stage must be carried out within the area defined in section 4.3.

The process of blanching, forcing and preparing the heads for packaging is carried out in various stages for each of the two types of radicchio.

Late-growing Radicchio Rosso di Treviso

The traditional procedure of post-harvest processing is described below.

Pre-forcing stage

During this first stage, the plants harvested with part of the root structure are cleaned of the external leaves and any earth remaining on the roots.

The heads are then gathered into bundles or placed in netted or perforated crates.

In both cases the stems of all plants must be of the same length.

The bundles or crates of radicchio heads, lined up on the ground, are protected by a tunnel to prevent them from being soaked by precipitation or the thawing of frost. The tunnels must ensure that the heads receive ample ventilation. This last stage may also be carried out by placing the bundles or crates in controlled environments.

Forcing and blanching

Forcing and blanching are essential and irreplaceable stages which bring out the organoleptic, commercial and aesthetic qualities of late-growing Radicchio Rosso di Treviso. It is achieved by allowing the heads to form new leaves under light-free conditions, i.e. leaves containing little to no chlorophyll pigment. This serves to highlight the bright red colour of the foliage, reduce the fibrous consistency and develop a crunchy and pleasantly bitter taste.

Late-growing Radicchio Rosso di Treviso is forced by using spring water at a temperature of around 11 degrees Celsius. The heads are vertically immersed in the water up to the stem for a period that is sufficient to allow them to reach the right level of ripeness and the characteristics as set out above.

Dressing stage

Afterwards comes the dressing stage, which involves untying the bundles or removing them from crates, discarding any leaves that have deteriorated or display irregular characteristics to produce radicchio heads that meet the requirements, and then cutting and paring the stem to a size proportionate to the head.

Dressing must be carried out immediately before the product is sent for distribution. After dressing, the radicchio is placed in large receptacles with running water to be washed and packaged.

Early-growing Radicchio Rosso di Treviso

Tying

This stage involves tying the heads in the field to prevent the normal process of photosynthesis for a period that is sufficient to allow them to reach the right level of ripeness and the characteristics as set out above.

Dressing stage

In the first stage after harvesting, the untied radicchio heads are trimmed of any external leaves that do not meet the minimum criteria and the neck and stem are then dressed. Then the radicchio is placed in large receptacles of running water for washing. Any leaves that do not meet the quality criteria are discarded and the radicchio is then sent for packaging.

Radicchio released for consumption using the PGI Radicchio Rosso di Treviso must be packaged:

in suitable containers with a base of 30 × 50 cm or 30 × 40 cm and a maximum capacity of 5 kg of product,

in suitable containers with a base of 40 × 60 cm and a maximum capacity of 7,5 kg of product,

in suitable containers of other sizes, provided they do not hold more than 2 kg of product.

Each container must have a sealed cover to prevent the content from being removed without breaking the seal.

4.6. Link: The environmental conditions and natural and human factors combine to meet the requirements of Radicchio Rosso di Treviso. History, progress, centuries-old traditions of local farms and growers, the characteristics of the land, the climate, the temperature of the ground water and the ability to produce springs simply by drilling, i.e. at low cost, all underpin the link between Radicchio Rosso di Treviso and the environment in which it is grown.

4.7. Inspection body:

Name:

CSQA S.r.l. Certificazioni

Address:

Via S. Gaetano, 74

I-36016 Thiene (VI)

Tel.

(39) 0445 36 60 94

Fax

(39) 0445 38 26 72

E-mail:

csqa@csqa.it

4.8. Labelling: The containers must bear the following wording, in block letters of equal size: Radicchio Rosso di Treviso PGI and the specification ‘tardivo’ (late-growing) or ‘precoce’ (early-growing). The containers must also bear the following:

the name or company name and address or registered office of the individual producer or association of producers and the packager, and

the net weight as sold,

they may bear additional information, provided this is not of a laudatory nature and does not mislead the consumer as to the nature and characteristics of the product.

Every container and/or cover seal must also feature the logo identifying the PGI, using the shapes, colours, sizes and proportions as indicated, also specifying the type, either ‘precoce’ (early-growing) or ‘tardivo’ (late-growing).

The logo, which is red in colour on a white background, is made up of an image depicting a stylised radicchio composition with, above it, the words Radicchio Rosso di Treviso PGI, the whole image being framed by a red border.

Font: Rockwell condensed

Colour of logo: Red = Magenta 100 % — Yellow 80 % — Cyan 30 %

The mention ‘precoce’ (early-growing) or ‘tardivo’ (late-growing) is affixed in white letters on a red background next to a photographic reproduction of the corresponding Radicchio Rosso di Treviso.

In addition, the logo may also be affixed to the seal by the person concerned.

Any other indication used alongside Radicchio Rosso di Treviso PGI must be significantly smaller in size.

(1) OJ L 93, 31.3.2006, p. 12.

22.11.2007

Official Journal of the European Union

C 279/19

(2007/C 279/08)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘ÉPOISSES’

EC No: FR/PDO/117/0118/07.09.2004

	PGI
	PDO

1. Heading in the specification affected by the amendment

	Name of product
	Description of product
	Geographical area
	Proof of origin
	Method of production
	Link
	Labelling
	National requirements
	Other [to be specified]

2. Type of amendment(s)

	Amendment to Single Document or Summary Sheet
	Amendment to specification of registered PDO or PGI for which neither the Single Document nor Summary has been published
	Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)
	Temporary amendment to Specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendments

The general aim of the requested amendments is to set out all the details needed to consolidate the conditions governing the production of milk and the product itself.

These amendments serve to strengthen the link between the product and its geographical area, to provide greater protection of the product's characteristics and to ensure compliance with the rules.

Method of production

Addition of the following paragraph: ‘The milk used to produce Époisses is exclusively milk from cows of the breeds Brune, Montbéliarde or Simmental Française. Farms that do not meet this requirement have until 31 December 2009 to comply’.

Explanation: The use of local breeds strengthens the link between Époisses and the geographical area. However this provision will entail substantial changes for some farms. For this reason, a time period in which farms can adjust to meet the new rules is requested.

Addition of the following paragraphs:

‘The total ration for the herd comprises, as a total annual average, at least 85 % of fodder produced in the geographical area of production, as a percentage of dry matter’.

‘The proportion of fodder produced in the geographical area of production referred to above may not be less than 80 % of the total daily ration, as a percentage of dry matter’.

‘The basic ration, excluding agricultural co-products, is produced in the above-mentioned geographical area of production’.

‘Feed supplements make up less than 30 % of the total ration, as a percentage of dry matter’.

‘From the time the herd is turned out to pasture until at least 15 June, the fodder given to dairy cows mainly consists of pasture grass, grazed or distributed fresh, the share of which is at least 50 % of the basic ration for a minimum area of 20 acres per lactating cow or 15 acres per lactating cow in farms that practice green feeding. At other times, fodder stored in dry form, i.e. containing over 85 % dry matter, and hay stored in tied bales make up at least 30 % of the basic ration’.

‘Feed that may negatively impact the aroma or taste of milk or cheese, its coagulation properties or that poses a risk of bacterial contamination may not be used in the basic ration’.

Explanation: The amendment lays down the fodder given to dairy cows, here again to strengthen the link between the cheese and its area of origin. One of the main features is the use of fodder produced mainly in the geographical area of production.

Addition of the following paragraphs:

‘The milk may not be concentrated by partially removing the watery part before coagulation’.

‘In addition to the dairy raw materials, the only ingredients or production aids or additives authorised in the milk during production are rennet, innocuous bacterial cultures, yeasts, moulds and salt’.

‘Coagulation may be carried out only using rennet’.

‘The dairy raw materials, curd and fresh cheese may not be conserved by keeping them at below zero centigrade during the production process’.

‘Fresh cheese and cheese undergoing the maturing process may not be conserved under a modified atmosphere’.

Explanation: The use of treatments and additives to make cheese is subject to a set of general rules. Some new techniques, including the use of treatments and additives, such as microfiltration, partial concentration of milk or enzymes for the maturing process, have a potential impact on the characteristics of cheeses with designations of origin. Certain enzyme additives in particular appear to be incompatible with maintaining the key characteristics of products with designations of origin.

It therefore became necessary to stipulate in the specification of each product with a designation of origin, under the heading ‘Method of production’, the current practices regarding the use of treatments and additives for milk and cheese production to prevent future practices not covered by the rules from undermining the characteristics of cheeses with designations of origin.

Link with the geographical area

Addition of the following paragraph: ‘The breeds Brune, Montbéliarde and Simmental Française are consistent with the traditional, local and historical practices of milk production and are adapted to this environment’.

Explanation: The purpose of this provision is to strengthen the link with the geographical area by promoting the use of local breeds.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ÉPOISSES’

EC No: FR/PDO/117/0118/07.09.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name:

Institut National de l'Origine et de la Qualité (INAO)

Address:

51, rue d'Anjou

F-75008 Paris

Tel.

(33) 01 53 89 80 00

Fax

(33) 01 53 89 80 60

E-mail:

info@inao.gouv.fr

2. Group:

Name:

Syndicat de Défense de l'Époisses

Address:

Mairie d'Époisses

F-21460 Époisses

Tel.

(33) 03 80 96 34 61

Fax

(33) 03 80 96 34 61

E-mail:

contact@fromages-epoisses.com

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.3 — Cheeses

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name: ‘Époisses’

4.2 Description: Made from whole cow's milk, this is a soft cheese with a washed, smooth or slightly creased and glossy rind, pale orange to brick red in colour and cylindrical in shape. It comes in two formats: either with a diameter of 95 to 115 mm and weight of 250 to 350 grams, or with a diameter of 165 to 190 mm and weight of 700 to 1 100 grams. It has a fat content of at least 50 % of the dry weight and at least 40 % dry matter. The cheese is pale beige in colour and is supple, creamy, soft and slightly salty. It may be partially proteolysed in the centre, depending on the maturity of the cheese.

4.3 Geographical area: Part of the Departments of Côte d'Or, Yonne and Haute-Marne, in the Burgundy Region.

Department of Côte d'Or:

—	The entire Cantons of Arnay-le-Duc, Bligny-sur-Ouche, Liernais and Pouilly-en-Auxois.

—	The entire Cantons of Dijon (5th Canton), Gevrey-Chambertin, Grancey-le-Château, Is-sur-Tille, Saint-Seine-l'Abbaye, Selongey and Sombernon.

—	The entire Cantons of Aignay-le-Duc, Baigneux-les-Juifs, Châtillon-sur-Seine, Laignes, Montbard, Précy-sous-Thil, Recey-sur-Ource, Saulieu, Semur-en-Auxois, Venarey-les-Laumes and Vitteaux.

Department of Haute-Marne:

—	The entire Cantons of Auberive and Prauthoy.

Department of Yonne:

—	Entire Cantons of Avallon, Guillon and Isle-sur-Serein.

4.4 Proof of origin: Each operator must compile a ‘statement of suitability’ registered with the Institut National de l'Origine et de la Qualité (INAO) which allows the INAO to identify all operators involved. All operators must keep their registers and any other documents required for checking the origin, quality and production conditions of the milk and cheese at the INAO's disposal.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5 Method of production: The milk is produced, and the cheese is manufactured and matured in the geographical area set out in point 4.3.

The milk used to produce Époisses is exclusively milk from cows of the breeds Brune, Montbéliarde or Simmental Française. Farms that do not meet this requirement have until 31 December 2009 to comply. The proportion of fodder produced in the geographical area of production referred to above may not be less than 80 % of the total daily ration, as a percentage of dry matter.

From the time the herd is turned out to pasture until at least 15 June, the fodder given to dairy cows mainly consists of pasture grass, grazed or distributed fresh, the share of which is at least 50 % of the basic ration for a minimum area of 20 acres per lactating cow or 15 acres per lactating cow in farms that practice green feeding. At other times, fodder stored in dry form, i.e. containing over 85 % dry matter, and hay stored in tied bales make up at least 30 % of the basic ration.

In addition to the dairy raw materials, the only ingredients or production aids or additives authorised in the milk during production are rennet, innocuous bacterial cultures, yeasts, moulds and salt.

Époisses is produced from full cow's milk by coagulating a predominantly lactic curd, set in moulds after a rough cut without causing the curd to disintegrate. The product is left to drain naturally. It is dry salted and matured for at least four weeks, during which it is washed with water containing marc de Bourgogne, which lends the cheese its natural brick red colour due to the pigmentation of surface bacteria. The use of colorants is forbidden.

4.6 Link: The product was created in the early XVIth century by Cistercian monks living in Époisses and then further developed by local farmers. Praised by Madame de Sévigné and named the ‘Roi des fromages’ (king of cheeses) by Brillat-Savarin in 1825, it began to be traded more widely as of 1840.

Originally produced in the Pays d'Auxois, production then spread to nearby areas in similar slightly hilly ground, with marly soil, ideal for developing natural pastures suited to stock breeding. These pastures lend a specific mineral content to the milk of cows of the breeds Brune, Montbéliarde and Simmental Française, which are suited to this environment and form an important part of the production of Époisses cheese, as do the expertise of farmers (especially regarding the maturing process) and the fact that many stages are still carried out manually.

This original production is part and parcel of the region's cultural and economic heritage. It has enabled small production units to survive and has maintained the presence of traditional breeds of cows on farms.

4.7 Inspection body:

Name:

Institut National de l'origine et de la qualité (INAO)

Address:

51, rue Anjou

F-75008 Paris

Tel.

(33) 01 53 89 80 00

Fax

(33) 01 53 89 80 60

E-mail:

info@inao.gouv.fr

The Institut National des Appellations d'Origine is a public administrative body with legal personality and reports to the Ministry of Agriculture.

INAO is responsible for monitoring the production conditions for products with a designation of origin.

Failure to comply with the defined geographical production area or any of the production conditions results in forfeiting the right to use the designation of origin in any form or for any purpose.

Name:

Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF)

Address:

59, Boulevard Vincent Auriol

F-75703 Paris Cedex 13

Tel.

(33) 01 44 87 17 17

Fax

(33) 01 44 97 30 37

E-mail:

C3@dgccrf.finances.gouv.fr

The DGCCRF is a department of the Ministry of the Economy, Finance and Industry.

4.8 Labelling: The product must bear the logo containing the INAO acronym, the wording ‘Appellation d'Origine Contrôlée’ and the name of the designation of origin.

22.11.2007

Official Journal of the European Union

C 279/24

(2007/C 279/09)

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘BRUSSELS GRONDWITLOOF’

EC No: BE/PGI/005/0535/24.03.2006

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name:	Vlaamse Overheid, Departement Landbouw en Visserij, Afdeling Duurzame Landbouwontwikkeling
Address:	Koning Albert II-laan 35, bus 40, B-1030 Brussel
Tel.	(32-2) 552 78 74
Fax	(32-2) 552 78 71
E-mail:	diederik.desmedt@lv.vlaanderen.be

2. Group:

Name:	Brussels Grondwitloof vzw
Address:	Bukenstraat 16, B-1910 Kampenhout
Tel.	(32-16) 65 59 44
Fax	(32-16) 65 59 44
E-mail:	—
Composition:	Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.6: vegetables, fruit and cereals

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name: ‘Brussels grondwitloof’

4.2. Description: ‘Brussels grondwitloof’ refers to chicory heads obtained by forcing the roots Chicorium intybus L., var. foliosum Hegi (crop group chicory) of the Asteraceae (ex Compositae) family. Characteristic of the cultivation is that only seedfast (non-hybrid) grower's selections are used and that forcing takes place in soil and under casing soil. Through the casing soil the head grows in a balanced and cushioned environment, which benefits crispness and leaf structure. Characteristic of ‘Brussels grondwitloof’ is the crispness and the firm, slim head with a fine point, the fine leaf structure and a fresh, natural shiny leaf (without hair). The taste forms a good balance between bitter and sweet.

4.3. Geographical area: The area in which ‘Brussels grondwitloof’ is grown is demarcated as follows: the whole of Flemish-Brabant Province; in the Brussels Capital Region, the municipal districts Neder-Over-Heembeek and Haren and the municipalities Anderlecht, Ganshoren, Jette, Evere, Schaarbeek, Sint-Lambrechts-Woluwe and Sint-Pieters-Woluwe; also the municipalities Sint-Amands, Puurs, Willebroek, Mechelen, Bonheiden, Putte, Heist-op-den-Berg, Hulshout, Herselt and Laakdal in Antwerp Province and the municipalities Geraardsbergen, Ninove, Denderleeuw, Aalst, Lebbeke, Buggenhout, Erpe-Mere, Haaltert, Herzele, Lede, Oosterzele, Sint-Lievens-Houtem and Wetteren in East Flanders Province.

4.4. Proof of origin: Each grower of ‘Brussels grondwitloof’ must register annually with the applicant group Brussels grondwitloof vzw. The register is submitted to the inspection body responsible. All packaging bears a label with the name of the grower or farm and a number. That number forms part of a consecutive numbering system which, together with the farm registration, ensures product traceability. The number may be replaced by another indication (e.g. a bar code) provided that this offers at least the same guarantees as regards traceability. In order to guarantee quality, traceability and control, ‘Brussels grondwitloof’ must be sorted, packed and labelled either on the farm where it was grown or at another location under the direct supervision of the grower or his representative. Packing and/or labelling by (intermediate) traders is expressly excluded.

Packing and labelling on the farm, or under the direct supervision of the grower or his representative, is intended to guarantee origin and to ensure control. The producers' organisation wishes to prevent chicory of uncontrolled origin from being packed, labelled and placed on the market as ‘Brussels grondwitloof’. The sale of ‘Brussels grondwitloof’ takes place largely via the classic sales channels for fruit and vegetables: wholesale and retail, auctions and other forms of sales cooperation. There is now already a significant difference in price between ‘Brussels grondwitloof’ and hydroculture chicory. This makes fraud and deception attractive. Such fraud damages the reputation of ‘Brussels grondwitloof’.

Also, in order to maintain quality the chain between harvesting and packing should be kept short as this benefits final quality. Excessive handling adversely affects the quality of (soil-grown) chicory, which remains a fragile and easily-damaged product.

4.5. Method of production: ‘Brussels grondwitloof’ is a vegetable which is obtained by means of a dual cultivation process: root cultivation followed by forcing or drawing.

The roots grow during the summer in open fields. Around May own or bought seed from growers' selections is sown for this purpose. By means of careful sowing and thinning, each plant is given equal growing space so that uniform, moderately thick roots are lifted. This is very important for obtaining chicory heads of equal size and high quality. In the autumn, before severe frost occurs, the roots are lifted and the leaf is cut away. About 2 to 3 cm of leafstalk remains in order to leave intact the final bud from which the chicory head has to grow. The roots are grown using integrated and organic cultivation methods as far as possible.

For drawing or forcing, the roots are placed side by side upright and slightly slanting in holes or chicory beds and covered with a 5 to 20 cm thick layer of crumbly soil. This may be in the open air or in a chicory shed. Without heating, the chicory holes in the open air will be ready for harvesting in early spring (March or April). Later harvesting is possible with extra late selections and by means of growing techniques which ensure that the spring warmth reaches the buried roots less quickly. With soil heating (by means of traditional chicory kettles, central heating, etc.) the harvest can be moved to the desired time. Selections adapted to the time of harvest should be used (early, semi-early, winter, semi-late, late). The harvest falls approximately three weeks after applying soil warmth. During drawing, the holes are protected from the weather (inter alia precipitation, wind, light and cold) by covering material.

Once the heads are ready for harvesting, the whole plant is harvested in one go. This is necessary for optimum quality of the end product. The head is separated from the root, after which cleaning follows.

During the harvest, roots are selected for seed cultivation. For this, the best combinations of root and head are chosen on the basis of criteria laid down in the product specification. These seed roots are kept until planting in the early spring. After planting, seed stalks grow out of the roots and in August these are cut off, bundled and placed in heaps for further ripening. Once ripe, the seed carriers are threshed, cleaned and sorted in order to obtain suitable sowing seed for subsequent cultivation.

4.6. Link: Typical ‘Brussels grondwitloof’ cultivation has come about through a combination of history, natural conditions and know-how.

‘Brussels grondwitloof’ has a rich history and tradition. Until the beginning of the 19th century, vegetables were grown within and outside what is now the Brussels inner ring road (the former city wall) in marshy areas by vegetable growers called ‘boerkozen’. Among other things, the Brussels ‘boerkozen’ grew ‘capucienenbaard’ for which they used thick roots, and over time they concentrated on improving the first shoot. In this way the ‘Brusselse capucienenbaard’ automatically developed into the chicory heads of today.

Schaarbeek is the birthplace of chicory cultivation. The Botanical Garden and its horticulturist Bresiers played an important part in the cultivation's development. Around 1870 chicory growing was confined to Schaarbeek and the neighbouring Evere. Over the following decades the growing area expanded into the neighbouring municipalities and cultivation in Schaarbeek and Sint-Lambrechts-Woluwe began to decline. The new chicory cultivation expanded rapidly to cover the geographical area described under point 4.2.

The growers organised themselves into ‘chicory syndicates’ to promote sales and exports. These syndicates concentrated on selling chicory at markets further afield in Belgium, and abroad. As early as 1862 chicory was exported to Paris and from 1872 onwards regular export gained momentum. Over the following decades chicory became Belgium's most important export vegetable.

In October 1973 for the first time in the Netherlands chicory was sold which had been forced on the basis of water. This marked the beginning of the rapid rise of hydroculture, which came to pose a threat to soil-grown chicory cultivation. Whereas in 1973 the former Brabant Province still had around 2 400 soil-grown chicory farms and annual production then was approximately 100 000 to 120 000 tonnes, today Flemish Brabant Province has around 330 soil-grown chicory farms and Belgium's total soil-grown chicory production is about 12 000 tonnes.

As regards soil conditions, sand-loam and light loam soils predominate in the geographical area. These are ideally suited for use as covering soil when forcing soil-grown chicory. When they dry out, sandy soils quickly provide a dusty covering soil which dirties the chicory heads while the quartz grains present chafe the epidermis of the heads causing red colouration and loss of quality. Heavy soils are difficult to crumble sufficiently fine in order to provide a good covering layer and strongly retain excess moisture, thereby facilitating misshapen heads and rotting.

‘Brussels grondwitloof’ seed cultivation, root growing and forcing requires extensive know-how on the part of the growers, as described under point 4.5. The soil in which forcing takes place has to satisfy very stringent requirements in terms of structure and profile. Even in soils with a suitable texture, the grower will therefore still have to take the requisite technical cultivation measures (such as soil improvement and fertilisation, deep soil working, controlling the level of the groundwater table, etc.) in order to obtain an optimum forcing environment.

Within the geographical area, chicory growing became an important factor not only for economic but also for social development. The impact of ‘Brussels grondwitloof’ cultivation became evident in many facets of social life such as local chicory balls with ‘Miss Chicory’ contests, and parades and processions featuring giant chicories.

4.7. Inspection body:

Name:	Federale Overheidsdienst Economie, K.M.O., Middenstand en Energie — Algemene Directie Controle en Bemiddeling — Tweede Afdeling Gespecialiseerde Diensten, Sectie A — Controles Uitgaven ELGF en Marktordening
Adres:	WTC III, Simon Bolivarlaan 30, B-1000 Brussel
Tel.	(32-2) 277 71 49
Fax	(32-2) 277 54 53
E-mail:	dirk.demaeseneer@mineco.fgov.be

4.8. Labelling: The product, which is intended for human consumption, must bear control labels showing the designation ‘Brussels grondwitloof’, the grower's name, the indication in connection with the product's traceability, and the European PGI symbol.

(1) OJ L 93, 31.3.2006, p. 12.

		ISSN 1725-2423
Official Journal of the European Union		C 279

English edition	Information and Notices	Volume 50 22 November 2007

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES
	Commission
2007/C 279/01	Euro exchange rates	1

	V Announcements
	ADMINISTRATIVE PROCEDURES
	European Personnel Selection Office (EPSO)
2007/C 279/02	Notice of open competitions EPSO/101 to 114/07	2

	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY
	Commission
2007/C 279/03	Prior notification of a concentration (Case COMP/M.4912 — Calyon/Société Générale/Newedge) ( 1 )	4

2007/C 279/04	Prior notification of a concentration (Case COMP/M.4966 — Cinven/Coor Management Services) — Candidate case for simplified procedure ( 1 )	5

2007/C 279/05	Prior notification of a concentration (Case COMP/M.4953 — Sony Ericsson/Motorola/UIQ) — Candidate case for simplified procedure ( 1 )	6

	OTHER ACTS
	Commission
2007/C 279/06	Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	7

2007/C 279/07	Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	12

2007/C 279/08	Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	19

2007/C 279/09	Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	24


	(1) Text with EEA relevance